Abstract
Fish form part of a highly nutritional diet and provide a source of essential proteins. However, they can rapidly degrade, particularly when in a fresh state and not handled properly. Degradation can occur either biochemically or microbiologically. Various methods can be implemented to maintain the quality of fresh fish; for example, the utilization of natural preservatives such as garlic. Garlic is a herb which has been proven to inhibit the growth of microorganisms. Tubers of garlic contain antimicrobial compounds such as allicin (diallyl thiosulfinate) and ajoene. This study aimed to determine the effect of immersion duration in a garlic solution on the freshness level of shortfin scad fish. The Total Volatile Base Nitrogen (TVBN) values ranged from 25.33 mg%N to 78.66 mg%N, the bacterial TPC (Total Plate Count) was 7.5×101 to 1.6×105 CFU/g, and the pH 5.9 to 8.0. Visibility ranged from 4.64 to 8.33, odor 3.47 to 8.75, and texture 3.62 to 8.20. This study found that immersion treatment using garlic can maintain fish quality for eight hours, with a 20-minute immersion treatment obtaining optimal parameter values.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: IOP Conference Series: Earth and Environmental Science
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
